The Best Healthy Pumpkin Pie

The ultimate healthy pumpkin pie that’s easy to make, creamy, lower in sugar, and full of pumpkin pie flavor! Completely vegan and can easily be made Paleo, this pumpkin pie will be a hit at your Thanksgiving!

My excitement for Thanksgiving and all things fall is too real right now. In fact, I had to hold back from sharing this vegan and Paleo pumpkin pie recipe way back in August in order for it to be the grand finale of Pie Week 2019!

I’m not even joking, this healthy pumpkin pie will be the best dang pumpkin pie you’ll ever taste. It is absolutely insane.

Lightly sweetened with maple syrup and full of those warming pumpkin spices, this pumpkin pie is smooth to slice into, holds its shape, and with a beautifully delicious and flaky homemade pie crust, it will be the showstopper at your Thanksgiving table!

Why this is the best healthy pumpkin pie

Well, I have my reasons 🙂

This pumpkin pie doesn’t taste healthy in the slightest, and yet it’s low in sugar, completely Paleo, completely vegan, gluten free, dairy free, andddd packed with nutrient dense pumpkin puree. While I try to hit all of these various health markers so that everyone can have them, I always strive to have the dessert taste just like or better than the original or traditional version 🙂

Not that there’s anything wrong with a traditionally made pumpkin pie! But I believe that everyone deserves to enjoy something they love on Thanksgiving, and food is love and love is inclusive!

Every single person who tried this pie, even one of my mom’s friends who I didn’t even tell that I made the pie, was speechless and kept going back for another slice!

Sooo maybe this should be the worst pumpkin pie? 😉 You won’t be able to stop eating it, it’s just too easy! But hey, it’s Thanksgiving, go for it!

What is a substitute for eggs in pumpkin pie?

So this pumpkin pie that we’re making is actually naturally vegan and dairy free, but the kicker is that we’re using arrowroot to replace the eggs!

Arrowroot powder is a fantastic binding agent that is derived from the cassava root. It’s very similar to cornstarch, so if you’d like to replace the arrowroot with cornstarch, you absolutely can, but for those that want to keep this pumpkin pie both Paleo and vegan, this is your trick!

How to make a healthy pumpkin pie

I know many people resort to buying their pumpkin pie because let’s be honest, you just cooked all that food, the last thing you want to think about is making a dessert for Thanksgiving.

Well, this happens to be an incredibly easy pumpkin pie, sooooo I triple dog dare you to try it!

How to make vegan pumpkin pie filling

Now that you know the trick behind making pumpkin pie filling vegan, let’s actually get to making the filling!

All you’ll need is:

Pumpkin puree

Maple syrup

Pumpkin pie spice

Coconut milk

Arrowroot powder

Vanilla (a must!)

Basically what you need to do is whip together all of the ingredients in a large bowl using a hand mixer. Then pour the filling into your homemade pie crust, and bake!

See? Easy as pie!

How to make a vegan Paleo pumpkin pie crust

So you don’t have to make your pumpkin pie crust Paleo, but I give you option to just in case you’re feeling up to the challenge!

Basically, the only thing that differs between making my regular pie crust and making my Paleo pie crust is the flour: swap out all-purpose flour for cassava flour. Other than that, you just prepare the pie crust as you normally would!

Pumpkin Pie Tips & Tricks:

Make sure you’re using pumpkin puree and not pumpkin pie filling! I say this because I’ve been there, and I’ve seen other people go there! Always better to be safe than sorry!

Any dairy free milk will work. I recommend coconut milk because I like to keep my Paleo and vegan recipes as nut free as possible, but go for whatever you prefer!

This vegan pumpkin pie needs to set in the fridge overnight! When you first bake it, it might not have that glossy look to it, like you normally see with pumpkin pies. This is normal and don’t fret! When you let it set in the fridge overnight, it develops the glossy look.

Making pie crust designs! I purchased my pie crust cut outs (like sugar cookie cut outs) from William Sonoma, but you can find a lot on Amazon. I love making pie designs, but it’s completely not necessary!

How to prevent your pumpkin pie from cracking: well it really shouldn’t with this recipe, but sometimes it happens! There are a few tricks here: try baking your pumpkin pie on the lowest rack, and make sure that you’re not putting your pumpkin pie into the oven before it’s fully preheated!

Top with coconut whipped cream or ice cream! Not really a trick, but definitely an eating tip! 🙂

I hope you love this healthy pumpkin pie as much as I do! It’s truly my favorite pumpkin pie out there and I just know it will be a hit at your Thanksgiving 🙂

If you make this pumpkin pie for Thanksgiving, let me know in the comments below! As always, I absolutely love to see your beautiful creations, so be sure to tag me on Instagram and Pinterest 🙂

IF YOU MAKE SOMETHING FROM THE BANANA DIARIES, I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, YouTube, AND FACEBOOK FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO EVERYDAY LIFE!

The Best Healthy Pumpkin Pie

The ultimate healthy pumpkin pie that’s easy to make, creamy, lower in sugar, and full of pumpkin pie flavor! Completely vegan and can easily be made Paleo, this pumpkin pie will be a hit at your Thanksgiving!

Instructions

In a large bowl, whisk together the flour, arrowroot powder, coconut sugar, and baking soda.

Cut the coconut oil/vegan butter into the flour until it becomes a crumbly sand.

Add in the chilled water, and continue mixing until it’s a cohesive dough.

Form the dough into a large disk, wrap it in plastic wrap, and chill it in the fridge for 1 hour.

When it’s ready to be rolled into a 10″ pie dish, let the dough sit on the table for 15 minutes to come to room temperature, then dust a clean surface with extra flour and roll the dough out.

Place the dough into the pie dish and place the pie dish back into the fridge while you prepare the pumpkin pie filling.

Pumpkin Pie Filling:

Preheat the oven to 375F.

In a large bowl, beat together pumpkin puree, maple syrup, coconut milk, arrowroot powder, vanilla, and pumpkin pie spice until smooth and there are no clumps of arrowroot.

Pour filling into the pie crust and cover the edges of the pie crust with either a pie crust saver or tin foil. If you have cut outs, place the cut outs on a separate piece of tinfoil and not onto the pie to decorate it just yet. Bake the cutouts only for 7-8 minutes then remove from the oven.

Place the pie into the oven and bake for 40 minutes. Remove the tinfoil, and continue to bake for another 15-20 more minutes.

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Hi there!

My name is Britt, and welcome to the Banana Diaries! Here you’ll find healthy plant based dessert recipes that are delicious and nutritious! Not to mention, always made with love. The Banana Diaries is the good vibe tribe, so if you’re into that, stick around!